From Quick Cooking

I love chicken cordon bleu, but since I'm watching my cholesterol, I couldn't afford to indulge in it often. Then I trimmed down a recipe that I received in my high school home economics class years ago. The creamy sauce makes it extra special


INGREDIENTS


* 8 boneless skinless chicken breast halves (4 ounces each)
* 1/2 teaspoon pepper
* 8 slices (1 ounce each) lean deli ham
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
* 2/3 cup fat-free milk
* 1 cup crushed cornflakes
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* SAUCE:
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1/2 cup fat-free sour cream
* 1 teaspoon lemon juice


SERVINGS 8
CATEGORY Main Dish
METHOD Baked
PREP 20 min.
COOK 25 min.
TOTAL 45 min.


DIRECTIONS



Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs.
Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce. Yield: 8 servings.




NUTRITIONAL INFO



Nutritional Analysis: One serving (2 tablespoons sauce) equals 306 calories, 7 g fat (3 g saturated fat), 91 mg cholesterol, 990 mg sodium, 16 g carbohydrate, trace fiber, 41 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.